My wife and I are cooking for the (extended) family; 21 people in all. Or maybe by now it’s even more than that…
We always try a new recipe or technique when cooking a feast like this, and this year, we’re doing a “polpettone of butternut squash,” a Mario Batali recipe I found. It sounds awesome. Also a good excuse to buy a springform pan.
The two cheats here are the cippolini onions (bought them at Murray’s), and the Niman Ranch applewood smoked ham. Other than that, we’re making everything.
Here’s the planned menu:
Apps
- Olive tapenade
- Chickpea salad
- Roasted peppers
- Arugula salad w/red onion, provolone, grapefruit, sherry vin
- Eggplant parm
- Grilled radicchio
- Roasted cippolini onions in balsamic
- Beets, evoo, balsamic vin
- Crackers and crostini
Main Courses
- Beef Braciole in red wine and tomato sauce
- Niman Ranch applewood smoked ham
- Roasted fish, lemon, cherry tomatoes
Sides
- Sauteed greens
- Smashed root veg
- Polpettone of butternut squash
- Brussels sprouts w/apples, cider vin
- Carrots and corn
- Baked sweet potatoes
Late Night Snack
- Baked ziti w/sausage and meat sauce
